Caroline Contessa Buffalo Chicken

My love for cooking started in college when I moved into an apartment with my guy best friend whose cooking repertoire ranged from barbecue chicken to ham sandwiches (sorry Zach, I love you!) So basically, if I wanted to eat, I had to cook. My neighbor at home in Fort Worth, Rita, who should be every young woman’s role model, would come home after working as an executive at a bank and cook a beautiful meal for her family. For Christmas one year, she gave me a cooking class at her home. We made a beautiful roast chicken, homemade chicken fingers, penne a la vodka and pot roast. It was a real dream come true! From then on, I became obsessed with cooking and all my college friends definitely benefitted from my experimenting. It also became a huge stress relief for me, if I had a looming big test. I’d make a gorgeous meal and instantly feel better.

The crockpot chicken was a huge crowd pleaser for my college friends and I constantly was asked to make it. It is so easy to make and is super hearty yet relatively low in calories and delicious to boot. There is nothing better than throwing some ingredients in a crockpot and coming home to a yummy smelling home and an even yummier meal!

Buffalo Chicken & Rice

3 green onions
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
½ cup tomato sauce
½ cup reduced-sodium chicken broth
1 package ranch salad dressing mix (I like the Buttermilk Ranch, it’s lower calorie)
2 tablespoons Frank’s Buffalo sauce (more if you’re a sauce freak like I am)
1 8 oz reduced fat cream-cheese at room temperature
3 cups cooked brown rice
¼ cup blue cheese

Slice the green onions, separating the green and white parts. Dump the chicken, tomato sauce, chicken broth, ranch packet and buffalo sauce and the white parts of the green onion in a crockpot. Cover and cook on low-heat for 6 hours or if you’re in a hurry, on high for 3 hours. Stir in cream cheese, make sure that it is at room temperature otherwise it will be lumpy, and green parts of the green onion. Cover and cook for 30 more minutes. Put the brown rice in a bowl and top with the chicken and blue cheese on top of that. Enjoy!


Caroline Cradick


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